Directions

Cook potatoes in pan of salted water until just fork tender. Drain well; put aside.

Mix together the dressing ingredients and season to taste. Put aside.

When ready to assemble, add the celeriac, spring onions and gherkins to the potatoes and turn carefully, making sure you don’t break up the potatoes. Now, add the dressing and combine again. Add the smoked salmon and dill and give it a final mix. Cover and put in fridge until needed. When ready to serve, transfer the salad to a serving bowl and top with the reserved dill. This dish is best served at room temperature.

Newsletter Signup

Don't miss out on Prima direct to your inbox

Please tick here if you would prefer not to receive the latest special offers, promotions and product information from Hearst Magazines UK.
Tick here if you would like to receive special offers and really useful information from our approved partner companies. You won't get bombarded and you'll be able to unsubscribe at any time.